Cooking · Countries · Olympic Games Rio 2016

Denmark – Short Beef Ribs with Caraway

I enjoyed geography classes in high school and college.  For a time I thought about making it my major.  (I ended up with a bachelor degree in Urban Studies and a master degree in Urban Planning.)  I had (and still have some) geography books when Russia was the USSR, the Czech Republic was Czechoslovakia, and Yugoslavia was still Yugoslavia.  I was really good at labeling countries on a paper map.

The brain is a muscle and if you do not exercise it, it turns to mush.  In that mush is my knowledge of other countries.  This is one of the reasons I was excited to take on this month’s cooking challenge of cooking around the word in celebration of the Olympics.

The point of this is – I forgot where Denmark is located.  I know it is in Europe but keep getting it confused with the Netherlands.  So I created a chart to compare the two countries and hopefully end my own confusion.

See the end of the post for the picture sources

At first I was a bit worried that the only meal we would have was one that included marinated herring.  The first time eating this should be at a place where the person preparing it knows what they are doing instead of me experimenting with new ways of cooking.  The New York Times International Cookbook features 10 herring recipes out of 24 for the country.   When I found short ribs I was happy.

This meal was delectable.  The ribs were tender and flavorful.  And the house made (by that I mean I made it in my kitchen) mustard was guu-guu-good.

Short Ribs of Beef with Caraway

Get started three and a half hours before you will sit down to eat.  This gives you prep time.  The short ribs cook for up to three hours.

  • 2 tablespoons of butter
  • 1 tablespoon of salad oil
  • 3 pounds of lean short rids of beef
    • You can use less if you want and reduce the amount of the other ingredients
  • salt and freshly round black pepper
  • 1 cup of finely chopped onion
  • 1 teaspoon of caraway seeds
  • 2 sprigs of fresh thyme or 1 teaspoon of dried thyme
  • 1 bay leaf
  • 1 1/2 cups of Beef Stock or canned beef broth
  1. Melt the butter and salad oil in a Dutch oven (seriously with the confusion)
  2. Cook the short rids of beef on all sides until well browned.
    1. This may get steamy – open a window and turn on the vent.
  3. Sprinkle with salt and pepper and cover.
  4. Cook over low heat for one hour.
  5. Pour off the fat from the Dutch oven.
  6. Add the onion.
  7. Cook. stirring, until the onion is wilted, then add the caraway, thyme, bay leaf, and stock.
  8. Cover and simmer one to two hours longer, or until the meat is fork tinder.

Danish Mustard

  • 1/4 a cup of dry mustard
  • 3 1/2 tablespoons of granulated sugar
  • 1/8 cup of boiling water
  • 1 1.2 tablespoons of vegetable oil
  • 1 teaspoons of Worcestershire sauce
  • 1/8 teaspoon of salt
  • 1/4 teaspoon imported Swedish vinegar or cider vinegar
  1. Combine the mustard and sugar in a bowl.
  2. Beat in the boiling water to make a paste.
  3. Beat in the remaining ingredients.
  4. Let cool and refrigerate.

Picture sources

Denmark houses on canals – Copenhagenet

Netherlands houses on canals painting – 1001 Kleuren

Legos and tulips – wikipedia

Cycling in Denmark – Cycling Embassy of Denmark



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